DSC_0238 DSC_0278You may have noticed things have changed a little round here. Welcome to the new and improved KB.eats! I have been so excited to share the new logo and website with you, so I hope you are as pleased with it as I am. With this fresh new look, comes a bit of a fresh start for the blog too. Towards the end of last year, you may have noticed, posts got a little less consistent as I galavanted around the world (well a short spell in Malaysia and some time in South America). But the shenanigans are over, and it’s time for me to get back to reality. Which is good news as it means regular recipe posts. It also means I am entering “real-life adulthood” as I begin the dreaded job hunt.

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I am currently seeking employment, with little/ no clue as to which path I should take and how I should go about doing so. “Why not pursue a career in Speech and Language Therapy?” I hear you say. Not a bad idea seeing as I got myself a nice little degree in the area. However, there just aren’t any jobs the particular field of Speech Therapy I want to get into. Plus, I am gonna get real with you now, Speech and Language Therapy is not my passion in life, food is. You may have already guessed that though. So, I figured whilst I have the freedom to try a few career choices out, I may as well have a shot at doing something I really love. Now this freedom I speak of is all very exciting but also, ridiculously terrifying. I have never been in the position where I don’t know what’s coming next in my life. I should embrace it right? Ok. So I like food, and I want to do something food related. Right. That’s a start. Now what do I do?!

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I will not bore you with my google search history, but unsurprisingly, figuring out how to get my little foot through the food industry door, is no walk in the park bakery. Oh yeah, another thing I am going to do with KB.eats II is to try not throw so many words at you. I won’t deprive you of my incredible sense of humour but I also don’t want to scare you away, so a word limit has been set! It would appear that the dreaded word limit is drawing ever closer so I better get to the real reason you are here. Granola.

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Did you see my recipe for Toasted Nuts & Seeds Granola Bars? Well I took a couple of batches with me to Glastonbury and Greenman and they went down well with my pals. So well in fact, that some have claimed them to be the best thing I made last year. Blimey. I thought they were pretty darn good myself (nothing like a toot of my ol’ trumpet), so I was thinking about turning the bars into actual granola to have with milk/yoghurt. I was desperately trying to come up with amazing recipe for the re-launch of my blog and decided that instead of trying to make some ridiculous show stopper, why not stick to something delicious and simple. And most importantly, something you all would actually have a go at making, rather than just drooling on your keyboard at.



This recipe is an adaption of my Toasted Nuts & Seeds Granola Bars recipe. For larger pieces of granola, do a little less stirring during the baking time.

Serves: Makes around 1.5kg worth of granola goodness
Prep time: 15 mins
Cooking time: 3o mins
Skill level: Level 1 – Easy

medium saucepan
large mixing bowl
oven tray x 2

190g smooth peanut butter
240g honey
300g rolled oats
200g mixed seeds (I used pumpkin, sunflower and pine nuts)
100g raw almonds (roughly chopped)
80g chia seeds
180g uncooked quinoa (rinsed and drained)
150g dried fruit (I went for a berries and cherries mix


  1. Pre-heat oven to 160c/ / 140c (fan)/ gas 2.
  2. Add peanut butter and honey to saucepan. Melt together over medium heat, stirring occasionally. Once peanut butter has melted, remove from heat and set aside.
  3. Combine toasted oats, seeds, almonds chia seeds and quinoa (rinsed and drained) in large mixing bowl.
  4. Add honey and peanut butter and mix together thoroughly until all the dry ingredients are covered in honey and peanut butter.
  5. Transfer mix to baking trays keeping it fairly compact.
  6. Bake for 10mins. Remove from oven and mix to allow even cooking.
  7. Bake for a further 10mins. Remove from oven and mix some more.
  8. Bake for a final 10mins. Granola should be golden.
  9. Remove from oven and cool completely. This will allow it to go crunchy. Store in air tight container.




Today I found out one of my favourite artists I was introduced to last year, is going to be playing at Field Day. Dope. Here’s a bit of Todd Terje for your ears…


2 Responses to “Granola”

  1. Stevie B

    Hey good lookin’, what ya got cookin’?

    I am 100% truly in love with your recipes and with the witty way in which you write them! Reading your blog not only makes my mouth water, jaw drop and hand scribble away furiously at creating my next shopping list but also makes me laugh wholeheartedly so thank you for that 🙂

    I suffer from coeliac disease and am therefore gluten and wheat intolerant so am allergic to lots of cereals and can no longer enjoy my favourite granola breakfast unless I want to throw my money away at gluten free labelled granola (which no doubt is always a measly portion and lasts me all of 5 minutes!)

    Therefore, I am mega grateful for your recipe and it’s literally my lifesaver at the moment as I can purchase gluten free oats at a not-so-extortionate price and sometimes i’ll sub the peanut butter for almond or cashew butter depending on my mood and it is literally THE best cereal ever! (especially with coconut or almond milk, delicious!!!)
    Although, I have to admit, I not only eat this for breakfast but lunch, dinner, snacks, midnight munchies.. you catch my drift.. it’s THAT good!

    So duly I owe you a HUGE hurrah and huzzah & a super duper thank you for this amazing recipe!

    Lots of love & keep doing what you do cause you’re pretty damn awesome at it,

    Stevie x

    • Karishma Bharti

      Hi Stevie!

      Awwww you cutie 🙂 I am so glad the recipe works for you! And I am glad you enjoy reading my blog as much as I enjoy writing it/laughing at my own jokes haha You’ve probably seen it already, but if you fancy granola on the go then you should try out the recipe for the granola bars. I am also planning on doing a “budget” version of it as I know quinoa and chia seeds are not exactly the cheapest of ingredients! I can’t remember if I wrote it in the blog post but I had it with Almond milk! I prefer coconut milk thought I think. You should try Koko coconut milk if you haven’t yet already!
      Anyway, thank you again for your kind words. You’ve made my day!
      Lots of love,
      Karishma xx


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